Yesterday was blustery and rather cold, although in true Colorado fashion the skies were blue and the sun was shining. It also happened to be a day that our nanny was with Noe. Two days a week our nanny comes from 9:30-3:30 so I can do some work, hit up a yoga class or go for a run. I usually bounce around to different cafes and classes each week, savoring the fact that I’m only carrying my mat and wallet and that I can enjoy an undisturbed cup of coffee.
On this particular morning I cozied up at a little corner table by the window, did some work, writing and brainstorming. I also often times catch myself staring out the window lost in thought which I think is my brain’s way of decompressing and resting. These precious hours of solitude refresh me, allowing me to be still and empty if I want to be. I find that with a baby it’s almost impossible to sit still unless she’s sleeping. It’s all wiggle, play, touch, feel, explore, which is amazing but also exhausting.
As I sipped my coffee I started thinking about dinner and soup. I have a lot of recipes on this site but I think of everything I make I love soups the best. There is something comforting and easy to me about them. I love how you can throw the last of your vegetable drawer into a stock pot, add some broth and have a meal. I love how it fills the house with heavenly smells. I love how it connects me back to my dad and all the soups he made.
This squash soup is super simple, it’s similar to this roasted kabocha squash soup but I added a lot of roasted garlic and omitted the coconut milk. Although the roasting takes time this recipe is easy and kind of mindless to make. I put Noe on the floor with some measuring cups and was able to knock this out in about 30 minutes.
The squash I chose is irrelevant. You can use all butternut or kabocha, acorn squash or even pumpkin, whatever sounds best to you.
- 1 butternut squash
- 1 kabocha squash
- 1 red onion
- 1 head of garlic
- 2 tablespoon olive oil, divided
- ½ teaspoon salt
- 3 carrots, sliced
- 4 stalks of celery, sliced
- ½ teaspoon white pepper
- ½ teaspoon thyme
- ½ teaspoon onion powder
- Dash of cayenne
- 1 bay leaf
- 2 tablespoons bouillon paste and 8 cups of water or 8 cups of veggie stock
- Preheat oven to 425.
- Cut butternut and kabocha squash down the middle and deseed.
- Cut onion in half.
- Cut top of garlic head off, sprinkle with salt and a few drops of olive oil, then wrap in foil.
- Place squash and onion on a baking sheet, sprinkle with salt and 1 tablespoon olive oil.
- Put squash, onion and garlic in the oven and roast for 1 hour or until soft. You may need to pull garlic and onion out before squash depending on how large your squash is.
- Let everything cool.
- In a stockpot, add remaining tablespoon of oil, carrots, celery, pepper, thyme, onion powder, cayenne and bay leaf. Sautè until veggies are soft.
- Roughly chop onion add to veggie mixture.
- Scoop out the flesh of the squash and add to pot with 5 cloves of the roasted garlic.
- Add bouillon paste or stock.
- Bring mixture to a boil then reduce to simmer for 30 minutes.
- Remove bay leaf and blend with an immersion blend.
Enjoy and Exhale!